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Ingredients
Serves: 6

400g short-grain white rice

475ml water

2 tablespoons cider vinegar

2 leaves chard

2 eggs, well beaten

2 tablespoons soy sauce, divided

3 tablespoons water

1 onion, diced

1 tablespoon vegetable oil

340g beef fillet, minced

1 (185g) tin tuna chunks, drained

1 carrot, julienned

1 cucumber, julienned

6 sheets nori (dry seaweed)

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MethodPrep:30min › Cook:30min › Ready in:1hr

In a medium saucepan bring 475ml water and cider vinegar to the boil. Add rice and stir; reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.

In a medium saucepan, place chard in enough water to cover. Bring to the boil and cook until tender. Remove from water and cut into thin strips.

Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium frying pan over medium heat and cook until thickened. Remove from heat and cut into strips.

Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.

Preheat oven to 180 C / Gas 4. Place the nori sheets on a medium baking tray, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.

Place the nori sheets on a bamboo rolling mat, one at a time. Line the nori sheets evenly with approximately 2cm depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a strip of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly and seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

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Reviews & ratingsAverage global rating:

(18)

Reviews in English (14)

J

by Jamie

97

This is not a very authentic recipe and the instructions are more complicated than they need to be. There is no purpose to baking the sheets of seaweed until slightly crisp since dry seaweed is already crisp. Just use the seaweek "as is" from the package and it will work fine. In addition to the cucumber you can use a yellow picked radish called dan mu ji (which you can easily find at any Asian grocery store, but if you can't find this, pickles are a good substitute). This ingredient is what gives the most flavor to the kim bap (seaweed rice), as it it traditionally called. If you don't add vinegar to the rice you can mix the already cooked rice with sesame oil and soy sauce to make it sticky. Finally, you really should roll these with a bamboo mat (they're really cheap and can be bought at most grocery stores in the international food section) to get them really tight so they won't fall apart. These are one of my favorite things to eat, but my husband hates them so we don't get many chances to make them.
-
17 Oct 2002
(Review from Allrecipes US | Canada)

L

by LucyDelRey

46

Thank you Donna for this recipe!! It brings back fond memories of my mom, aunts, and me making these as a child. JAMIE IS INCORRECT.. THIS RECIPE IS INDEED AUNTHENTIC!!! My mother is Korean and her sisters and every household makes them all differently. She uses spinach instead of chard and seasons the rice with sesame oil and salt and sometimes vinegar, depending on her mood. The seaweed (Gheem) is sometimes placed over the burner to make them more green and crispy. They were rolled like "California Rolls". She also added a yellow colored radish called "Da Kuan" which were cut into strips. I will post a picture soon. Thank you again!!
-
27 Jan 2006
(Review from Allrecipes US | Canada)

M

by Mia Somerville Honaker

34

Like many dishes in Korea each family does their own thing. We like to put strips of fried egg, spam, fish cake, etc. We do put the radish in it every now and then. I particularly do not like the pickled radish, because it is such a strong flavor. I have put in carrots and beef. I use spinach instead of the chard as well. I do not bake the seaweed (Kim), and I do not use it directly from the package. I find it not crispy rather more chewy that way. I like to brush a little sesame oil on the leaves and just heat is over a burner until it's cripy, but not too crispy so you wouldn't be able to roll it. Also, the bamboo mat is a must have tool when making kim bap. This is a favorite dish for my 9 year old.
-
27 Jan 2006
(Review from Allrecipes US | Canada)